Exploring Use of the <em>Metschnikowia pulcherrima</em> Clade to Improve Properties of Fruit Wines
Mixed fermentation using <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics. This study examines the use of controlled mixed fermentations with the <i>Metschnikowia pulcherrima<...
I tiakina i:
| Ngā kaituhi matua: | , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2022-05-01
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| Rangatū: | Fermentation |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2311-5637/8/6/247 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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